Butternut Squash soup

Executive Member Joined: Aug 21 2008 Posts: 407

I always take recipes, so I thought I'd contribute! We have a lot of vegetarians at our table, so I like to serve this as a nice soup! I omitted the ginger and it's still amazing! Nice change from chicken soup also!

2 tablespoons butter (I use a little bit of oil)
1 small onion chopped
1 piece (2 inches) fresh ginger peeled and chopped
2 garlic cloves chopped
2 3/4 pounds small butternut squash prepared and cut into 3/4-inch cubes
1/4 cup fresh orange juice
Coarse salt and ground pepper

Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender�s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. (Can also just use an immersion blender)